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Unfortunately, mushrooms form an integral part of this recipe so, if you're not a mushroom lover, you'll probably enjoy the crustless quiche more.
If you find you're running short on time (or fresh mushrooms), you can use canned mushrooms, just take the time to drain and rinse them before chopping.
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| Mushroom Quiche |
Ingredients
(6 servings - 22g protein - 10g carbohydrate per serving)
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| 2/3 lb |
mushrooms (coarsely chopped) |
| 5 tbsp |
butter or margerine |
| 2/3 cup |
soda cracker crumbs (fine) |
| 3/4 cup |
green onion (chopped with tops) |
| 2 cups |
Monterey Jack cheese (shredded) |
| 1 cup |
creamed cottage cheese |
| 4 |
eggs (beaten) |
| 1/4 tsp |
cayenne pepper |
| 1/4 cup |
parmesan cheese |
| 1/4 tsp |
paprika |
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- Preheat oven to 350 degrees.
- Spray 9-inch pie plate with non-stick cooking spray.
- In heavy skillet, heat butter or margerine over medium heat.
- Add mushrooms and cook for 4 minutes.
- Blend in cracker crumbs.
- Turn into pie plate and press evenly to cover bottom and sides.
- Add 2 tbsp butter to skillet.
- Add onion.
- Saute 2 minutes.
- Turn into mushroom-lined pie plate.
- Spread Jack cheese evenly over onion layer in pie plate.
- In blender or food processor, combine cottage cheese, eggs, pepper, and Parmesan.
- Process until smooth and well-blended.
- Pour evenly over the cheese layer in pie plate.
- Sprinkle with paprika.
- Bake for 40 minutes or until mixture is set.
- Garnish with fresh parsley sprigs before serving.
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